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Making soup tonight? This time how about using a chicken stock instead of a chicken broth ? Chicken stock is chicken broths older brother and is more full bodied and has more flavour! A chicken broth is made by simmering a chicken in water along with some vegetables, herbs and spices whereas a chicken stock is made by simmering chicken carcasses in water along with the same ingredients. The bones provide a ton of extra flavour and chicken stock is perfect for a tasty chicken noodle soup where a strong chicken flavour is required! Just like chicken broth, chicken stock is super easy to make, requiring only a few minutes of active time and the rest is just unattended simmering. Making your own chicken stock is a great way to get further use from your chickens so save the carcass from your roast chicken dinner in the freezer for the next chicken stock!

Easy Homemade Chicken Stock

Easy homemade chicken stock that is healthy, full of flavour and perfect for any soup!

ingredients

1-3 chicken carcasses

1 onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

2 cloves garlic, smashed

6 sprigs parsley

1 sprig thyme

1/2 teaspoon black peppercorns

2 bay leaves

1 (2-inch) piece parmesan cheese rind (optional)

water

directions

Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.

Strain the solids from the stock and discard them.

Optionally, let the stock cool in the fridge over night and skim off any fat before using.

Tip: Save any leftover celery and carrot ends, herbs and parmesan rinds in the freezer for the next time that you make stock.Tip: Chicken stock freezes well so you don't have to use it all when you make it.Tip: Save chicken carcasses chicken in the freezer for the next time that you make stock.

Kevin--Great post! I know roasted chicken bones add great flavor to stock, but you can make a really good chicken broth without collecting bones by using raw chicken. Legs, thighs, drumsticks... whatever's on sale. Plus some carrots, onions, parsnips and whatever extras you can find in the fridge. The process is pretty much the same otherwise. Even though you cook a lot of flavor out of the chicken, you also have some chicken to tear up and add to soup made with the broth.

And something I learned from Katie over at Thyme for Cooking [I think that's where I read it, anyway] is the difference between stock and broth: Stock uses bones, broth uses meat.

I started making my own stock several months back, and I really miss it when I'm out! Have you tried Hyacinth's Chicken Soup recipe from Pioneer woman? Hers calls for boiling the chicken first with the aromatics, then removing the chicken and deboning, then throwing the bones right back into the pot with everything and simmering for another hour. I like the idea of throwing in the Parmesan rind and some extra fresh herbs - always looking for a way to take it to the next level. Thank you so much for sharing!

Melody Canterberry: Simmering the chicken and then throwing the bones back in to the pot would definitely maximize flavour! You are pretty much combining chicken broth and chicken stock and getting the best of both worlds!

Because we're not big chicken eaters at our house, I buy chicken backs and cook them for 12-20 hours in the crockpot. I usually add a whole garlic head cut at the tops. Then I strain the while thing, throw out the used stuff, and store it in the fridge overnight to strain off the fat. But I still have a lot of fat left in the broth. To consume, I heat half of the broth with half filtered water, and consume it with my mid-day meal. Would that be the right way of consuming it?

Hi Kevin. I have just discovered your blog. Beautiful pictures and yummy recipes! I have a question about the onion in your stock/broth. Do you peel your onion it or leave it unpeeled? I have read both ways are fine, but I was curious what the advantage for leaving the peel on would be. Thank you for sharing!

HotFlash here. Way late on this, but WRT onions, to peel or not to peel. Peeling an onion for broth/stock is a waste of time and onion. I use my onion peels anyway (freeze 'em until stock-making time). In addition to adding flavour, they add colour! Onion skins are a traditional natural dyestuff. Eg, for cloth https://waysofthewhorl.wordpress.com/2011/04/06/natural-dyeing-take-2-onion-skins/, and for Easter eggs! http://www.instructables.com/id/Easter-Eggs-Dyed-With-Onion-Skins-1/

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.